Heat 2 tsp olive oil in medium nonstick skillet over medium-high heat. Add breadcrumbs and parmesan and toast until lightly browned, 3 to 5 minutes. Transfer to small bowl and set aside. Add mushrooms and ¼ tsp salt to same skillet and cook until well-browned, 6 to 8 minutes. Add just 1 tsp smoked paprika and stir to combine. Transfer to small plate and cover to keep warm. Wipe skillet clean. (4-servings: use 4 tsp olive oil, ½ tsp salt, 2 tsp smoked paprika) (TIP: For 4-servings, use large nonstick skillet.)

Heat 1 tbsp olive oil in same skillet over medium-high heat. Add carrot and celery and cook for 3 minutes. Stir in onion, garlic, and a pinch of salt and pepper and cook until softened and beginning to brown, 3 to 5 minutes. (4-servings: use 2 tbsp olive oil)

Stir in cannellini beans, broth concentrate, tomato powder, vinegar, and ½ cup water to skillet. Bring to a boil, cover, and reduce heat to medium-low. Cook until slightly thickened, 13 to 15 minutes. (4-servings: use 1 cup water)

Top cassoulet with pesto and with smoky mushrooms. Sprinkle with breadcrumbs and serve family-style. Bon appétit!